Kitchen Garden Brand - Habanero Sriracha 8 oz

We start by selecting fully ripe peppers from our fields, which we grind with the garlic, sugar and salt and allow to ferment for 4-10 days depending on the ambient temperature. After fermentation, the pepper "mash" is passed through a food mill to remove all of the skins and seeds. Then we cook it with the vinegar and bottle it. Our sriracha sauce is sealed and shelf-stable but should be refrigerated after opening. We use a combination of medium-hot sweet red chilies for the sriracha including paprika, cayenne, cherry and calabrian types. The sriracha sauce could be considered medium-spicy. For the habanero sriracha, we use 10-15 different types of habanero peppers as well as yellow and orange sweet peppers so that it's not too spicy to be enjoyable. The habanero sriracha is much hotter than the original red sriracha.